Pep Foods is part social initiative, part multi-company collective, and part Vegan food producer and distributor. Healthy foods as an affordable alternative to animal products, through cooking, urban farming, and The Eating for Life Program. The Smackdown is one of several upcoming fundraising initiatives the collective is undertaking to fund the completion of their kitchen and get their food distributed at low cost to communities in need, and businesses who want to offer more tasty and nutritious vegan options.

February 20th, 2016 Baltimore City, come sample the culinary best from 20+ local vegan chefs, meet other vegans, chefs, foodies, activists, and new friends!

Unique to the PBNHConference is their scheduling of programming to include food. In an attempt to practice what they preach, the Plantrician Project wisely integrated meals into the experience of the conference.

I was JUST talking the other day about how much I wanted to go on a cruise, and how brutally uncomfortable it would be with the likelihood of all of the food being non-vegan and ridiculously unhealthy. I pined for a vegan cruise and even toyed with the idea of organizing one….and then Jeanette at the PBNHC told me about this: Holistic Holiday at SeaIt looks like an amazing time, with cooking classes, great lectures from brilliant minds, and awesome vegan foods on a boat with amazing health-conscious PBD/Vegans in the CARIBBEAN!

It’s registration day at the 3rd Annual IPBNHC in Anaheim, CA and you can feel the excitement as die-hard PBD and Vegans gather along with medical professionals some of whom already subscribe to a PBD/Lifestyle and some who are here to learn more and jumpstart this way of life for themselves and their patients!

The agenda for the next few days is full of information from some of the world’s most famous and prolific Plant-based advocate Doctors, dietitians and researchers, along with all meals presented to attendees to fully integrate the message. I look forward to learning from these brilliant minds, experiencing the creativity in the healthy foods they’ll be serving, and networking with like-minded people around these meals.